Takata Sake Brewery, which has been producing traditional Kuma shochu for over 100 years since its establishment, has a philosophy of ``keeping it as natural as possible'' and continues to carefully prepare and take on new challenges. The main ingredient is Hinohikari from the local Hitoyoshi Kuma region, and also incorporates Aigamo rice and home-grown Yamada Nishiki rice. We use high-quality groundwater for the preparation water, and all processes are done by hand. Inheriting the traditional stone brewery koji room and the jar preparation method that has been used since the company's founding, we have developed a unique flavor by focusing on small-batch production. In addition, the mountain breeze flowing into the brewery, the stable environment created by the earthen pots, and the rich nature create a unique shochu that can only be found here. Furthermore, they are proactive in taking on new challenges while preserving tradition, such as incorporating flower yeast. With the idea of ​​``passing our 100 years of history into the next 100 years,'' we continue to make shochu that pursues quality over quantity, and aim to continue to deliver carefully crafted products that please people.